Bream Cooked in its Marinade

This is a good winter fish dish from Michel Roux jr recipe, but one that just didn’t work for us. Don’t get me wrong the marinade was divine, it was just the texture of the fish that was just not to our liking. The texture was like pickled herring, amazing flavour, but not right!

I will give you the recipe below, but next time I will not marinade the fish, but grill or fry the fish separately. Here I served on top of parsnip & potato mash which went well with the flavours of the vegetables in the marinade.

Remove all the pin bones from the fish
Slice shallot into thin rings
Slice the fennel thinly
Peel the carrot and make five cuts using a cannelle knife and then slice thinly (or use a very sharp knife like I did!)
Put wine, vinegar, fruit juices, sugar & cumin into a saucepan
Bring to the boil and season
Add the vegetables, stir and remove from the heat; cover and let to cool completely
Lay the fish in an oven proof glass dish
Pour on the cold marinade and add olive oil, cover and refrigerate for 6-12 hours
Heat oven to 190c/375f/gas 5
Scatter the parsley over the fish and cover with foil
Cook for 12 minutes; it should be just under cooked and just warm